Description
Luscious soups do not have to take hours to create. This roasted tomato soup can be made in no time and topped with tahini, Greek yogurt, avocado, or herbs.
Ingredients
Scale
- 1 tbsp. olive oil
- 1 onion, chopped
- 3 cups carrots, chopped (about 304 carrots
- 1 pinch of salt
- 1 tbsp. smoked paprika (optional)
- ½ tsp. chili powder (optional)
- 2 cloves garlic
- 1 28 oz box of peeled san marzano tomatoes
- 2 cups water of vegetable broth
To Garnish:
- A drizzle of olive oil
- A swirl of tahini
- A tablespoon of good yogurt
- Fresh herbs, like cilantro, basil, or parsley
To Serve:
- A chunky piece of rustic bread
- Quinoa, barley, or brown rice
- Avocado (duh!)
- Hard Boiled or Poached Egg
Instructions
- Place a large pot over medium heat. Add olive oil, onion, carrots, and salt. Cook stirring occasionally for 5 to seven minutes. Add spices if using. Cook for another two minutes. Add garlic and tomatoes. Stir until well incorporated. Add water and bring to a boil. Reduce heat to medium and cook for five to seven minutes. Transfer ingredients to a blender and pulse until silky smooth. Garnish with a drizzle of olive oil, tahini, and fresh herbs. Serve hot with a avocado, quinoa, or a piece of bread.
- Lasts about three days in the refrigerator and several months in the freezer.
- Category: Main, Side